Putting Glass Walls on New York Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
New Lee's Live Poultry Market

Citation: On Wednesday, April 4, 2012, at
approximately 0620 hours, I observed the following
non-compliances.&nbsp; In the ice machine room, there was water
streaming down to the floor from the top surface of the ice storage
bin on the right side when entering the ice machine area.&nbsp; Cold
water was observed leaking out between the stainless steel cabinet
housing the refrigeration system and the ice storage bin.&nbsp;
Regulatory control action was initiated (U.S. Rejected
Tag#B38033328) to the affected area until corrective action could be
performed. Evidence was immediately shown to the plant manager,
nbsp; No product was affected.[newline]I then continued the
inspection of the other ice machine on the left side when entering
the ice machine area.&nbsp; Upon opening the top door of the ice
storage unit, I observed an area (about 6"x 8") of discolored and
caked ice built up on the ceiling inside.&nbsp; An U.S. Rejected
Tag#B38033333 was applied to the affected area until corrective
action could be performed.&nbsp; Evidence was immediately shown to
the plant manager, nbsp; Establishment's QC personnel apparently had
not been monitoring the implementation of SSOP procedure effectively
to identify sanitation deficiency as written by the establishment's
SSOP, hence allowing the built up of discolored and caked ice over
time inside the ice machine.&nbsp; No product was
affected.[newline]These non-compliances are in violation of
Regulation 9 CFR 416.3(a), 416.4 (b) and 416.13 (c).&nbsp; Continued
failure to meet the regulatory requirement would lead to further
enforcement action.

Regulation:

416.13(c) Each official establishment shall monitor daily the
implementation of the procedures in the Sanitation SOP’s.

416.3(a) Equipment and utensils used for processing or otherwise
handling edible product or ingredients must be of such material and
construction to facilitate thorough cleaning and to ensure that
their use will not cause the adulteration of product during
processing, handling, or storage. Equipment and utensils must be
maintained in sanitary condition so as not to adulterate product.

416.4(b) Non-food-contact surfaces of facilities, equipment, and
utensils used in the operation of the establishment must be cleaned
and sanitized as frequently as necessary to prevent the creation of
insanitary conditions and the adulteration of product.

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